Anyone know of a decent chicken dish?

Question

I'm having my parents over for dinner this weekend and an ex chef I really want to impress my father. He doesn't critise but I want him to enjoy something different. It has to be chicken as its the only the thing that we all like, so does anyone have an extra special chicken dish that doesn't take hours but will really impress and no KFC lol My father hates fast food.

Answer 1

Whisky chicken

approx. 1 1/2 cups chopped onion (preferably shallots)
1 cup mushrooms chopped fine
cup mushrooms, chopped coarsely
4 chicken breasts, skinned
1 cup whisky
300 ml creme fraiche / sour cream
olive oil
2 Tablespoons black pepper
2/3 cup chicken broth
Sprig of fresh thyme

Method

Heat olive oil with black pepper.
Pound chicken into flattish escalopes (pounding it flat is so much fun!) and sear chicken either side in the peppery oil.
It may help to add a little of the pepper to the oil in between each chicken breast, just to stop it all from sticking to the first one. Remove chicken breasts and place in flat baking dish.
Pour whisky over them, to marinate.
Add onions and finely chopped mushrooms to oil and sautee until mushrooms start to reduce. Then add remaining mushrooms, sautee briefly, and add chicken broth with thyme.
Once mixture starts to simmer, pour whisky from baking dish into the mix, and add sour cream.
Stir often until mixture begins to reduce, and pour over chicken in the baking dish.
Bake at 375 for 30 minutes (until chicken is cooked through and sauce has thickened). Goes beautifully with roast potatoes.

Answer 2

something pretty easy and really yummy my family likes and can be presented beautifully is,, Orange sesame Chicken breasts.

This is kinda a recipes that you guess on,, so forgive the not too exact measurements.

one chicken breast per person,, and a couple extra if you want left overs or someone is a big eater. ( I usually do this with 6)

at the grocery store there's a really good pre made marinade from Lowery's? I think??lowyers? anyway you will see it I am sure,, it's Sesame Ginger or trick ginger they both work well,,
use all but a half of a cup
Then get some fresh ginger root
soy sauce like a half of a cup
teriakiki sauce a 1/4th of a cup ( the thin kind you don't have to have it but it's yummy)
like a cup of orange juice
if you have a fresh orange you can also use about 1 or 2 teaspoons of zest, just adds more flavor.
2 tbs of sesame oil,, ( olive oil works well also)


throw all that together in a zip lock and toss to cover all the chicken,, let marinate over night or at least a couple hours.

when ready to cook you can either grill it,, or bake it,,
if baking do so at about 375 for 30 to 45 mins until it's done,, while it's baking you can mix the rest of the bottled marinade, a little more orange juice , brown sugar ( a couple tablespoons) alittle more soy or terikaki sauce, into a thick paste ( kinda like ketchup) around the last 15 mins of baking brush on chicken breasts a few times, until all gooey.

pre heat broiler sprinkle sesame seeds on top of chicken breast and brown slightly, will give the chick a hint of crispiness.

I usually serve with rice and snap peas or broccoli

Answer 3

Chicken Piccata with Noodle Salad

4 breasts of boneless skinless chicken
1/2 a bag of frozen peas, defrosted
A package of linguine (you can use any pasta you like)
1/2 a yellow onion, chopped
1/2 to 1 cup of REAL butter
3 to 4 garlic cloves, diced
flour, season the flour with salt, pepper, and dried Oregano
about 1/2 to 1 cup freshly grated parmesean cheese

First in a small pot, saute onions, and garlic, about 1 minute, in a pat of butter, until softened, then add the rest of your butter, and turn the heat down way down, just to keep the butter warm, and not burn it.
Cook your pasta according to the package directions, drain, add your peas, and 1/2 the butter sauce you made, turn on a low heat to let the salad stay warm, and cover.

Place each breast, one at a time into a strong plastic baggie, a freezer bag is good, both top and bottom of the breast should be covered.
Beat the mess out of it, and I mean LITTERALLY, lol, with and old wine bottle, or mallet, if you have one, use anything you have, making sure you can flatten the breast. (Do this before making the salad)
On a plate that has the seasoned flour, lightly dredge each breast in it, and lightly brown in a skillet. This wont take long because the breasts are so thin. Brown on both sides.

To serve:

On a large platter pour your Noodle salad, then arrange each Chicken Paccata breast around, the outer rim, in a fancy style, so the ends of each breast points to the center, drizzle over the rest of your butter sauce, and sprinkle lightly some freshly grated Parmesean cheese. Delicious, and good luck.

Answer 4

Brown 4 chicken breast with skin on, skin side down first in a hot pan with tablespoon of oil and 30g butter. Add 12-18 garlic cloves, a sprig of rosemary and a couple of bay leaves. Stir till coated in butter. Pour in half a bottle of dry white wine and bring to the boil. Reduce heat, cover and simmer for 20 minutes till the chicken is cooked through. Remove chicken from pan and mash all residue together then strain sauce over chicken and serve. I like this best with creamed potatoes and a green vegetable like tenderstem brocolli.

Answer 5

BBQ Chicken Pizza:

We love the contrast of flavors provided by sweet tomato chutney, savory chicken, and sharp cheddar cheese.

1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
3/4 cup tomato chutney
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
2/3 cup diced plum tomato
3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
1/3 cup chopped green onions

Preheat oven to 450°.

Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.

Yield: 6 servings (serving size: 1 wedge)

Answer 6

home made chicken Kiev's are tasty just take a breast for each person and slit it down the side so it opens like a butterfly shape then sandwich it between some cling film and bash it with something heavy to flatten it out. Then stuff each breast with a slice of brie and some fresh garlic. Then fold the sides to sandwich the filling like a parcel and wrap 2 rashers of streaky bacon round each one bake them in the oven gas mark 5 for 35 mins. serve with chips and fresh veg. I also make a simple sauce just fry half an onion and some garlic till soft then add 1/4 pint of cream and a chicken stock cube and bring to the boil and pour liberally over the Kiev's. Never fails in my house mmm!!

Answer 7

Try pouring campbell's tomato soup over the chicken before baking and let it bake in the soup, you can also add some fresh basil for a really good flavor. About 2-3 minutes before I pull it out of the oven I sprinkle the top with shredded cheese. It is a quick, easy and very delicious recipe.

Answer 8

Chicken breasts wrapped in streaky bacon. Put them directly on top of a roasting pan of par boiled new potatoes. add fresh sage leaves, chopped red chilli, whole garlic cloves - lots - and drizzle with olive oil. This can all be done hours in advance if you want. Roast until cooked (about 40 mins) then put on a platter and keep warm.

De glaze the pan with dry white wine and then add double cream. Boil until reduced by half then sieve, pushing the garlic etc through.

Pour sauce over chicken etc and serve with fave veggies - my choice would be asparagus, baby leeks, baby carrots and baby courgettes.

Easy peasy but tastes fab and looks great. I usually make extra chicken, bacon and sauce to chop up and warm through with tagliatelle the next night.

Would like to know what you think of it if you try it. it's one of my faves.

Enjoy!

Answer 9

I live in Korea and a really popular chicken dish here is called "samgyetang". Its relatively easy to make:

Take a whole chicken and stuff it with a little rice, ginseng, a prune and salt and pepper.

Then boil it in water until the meat is about to fall off the bone.

Then serve it, still in the water it was boiled in. This is best with an individual small chicken for each person or a really huge one for everyone to share.

It is believed to be very good for your health. But I don't recommend using chopsticks like they do in Korea, cos it's bloody awkward to de-bone a chicken with chopsticks!!

Answer 10

Chicken fried Chicken and Milk Gravy

4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1 egg, beaten
4 tablespoons oil
Gravy
1/4 cup flour
1 cup fat-free evaporated milk
2 cups milk (I use 2%)
1/2 teaspoon poultry seasoning
salt and pepper

Pound breasts a little to flatten.
Roll breasts in flour, then egg, and back in flour.
Heat oil in large skillet on med hi.
Add breasts and cook and turn until golden brown and juices run clear, (about 8 minutes).
Remove and keep warm.
To skillet add flour, stir until light brown and bubbly.
Add a little more oil if needed.
Mix the milks together.
Slowly pour half the milk mix into skillet, stirring hard.
Continue adding milk and stirring until as thin as you like.
Add salt and pepper.
Let boil 1 minute.
Spoon over chicken